Welcome to Zucchini World. We’re into the time of year where it seems like we will all be overwhelmed by squash if we drop our guard for even a moment. I had a pile I got from K.M.K Farms at the farmer’s market, and then more arrived in the CSA box, so I had to dispatch some tout-suite, because everybody knows if you leave it in your fridge unattended it will multiply.
This reminded me of my favorite enchilada recipe a little bit, but it’s different enough with the addition of the peppers to be an interesting new preparation. The poblanos have some heat and a little bitterness, which is a nice foil to the sweetness of the zucchini.
1 medium red onion, chopped
4 poblano peppers, chopped
6 small zucchini, chopped
6 Yukon Gold potatoes, chopped
3 T. canola oil (or other neutral oil)
4 cloves garlic
1 T. cumin
1/2 T. paprika
1/4 t. celery seed (it just struck my fancy at that moment)
Salt and pepper
Preheat the oven to 375 degrees. Place the vegetables on a large baking sheet. In the work bowl of a food processor, place the remaining ingredients and buzz until combined. Add a little water if needed to process.
Pour the seasoning over the vegetables and toss well to combine. Season with salt and pepper to taste. Place in the oven and roast, stirring every 15-20 minutes, until browned and tender, about an hour. Makes four to six servings, depending on how much you like potatoes.